Volume 8, Issue 9, 2024

Adulteration in Indian spices: An alarming concern and a silent health hazard

OJyoti Prakash Sahoo^1♦, Kailash Chandra Samal^2♦

¹Faculty of Agriculture and Allied Sciences, C.V. Raman Global University, Bhubaneswar - 752054, India
²College of Horticulture, Odisha University of Agriculture and Technology, Chiplima - 768026, India

^♦Corresponding author
Faculty of Agriculture and Allied Sciences, C.V. Raman Global University, Bhubaneswar - 752054, College of Horticulture, Odisha University of Agriculture and Technology, Chiplima – 768026, India

ABSTRACT

Adulteration of Indian spices is a critical issue with profound health, economic, and cultural implications. This practice involves the addition of inferior or harmful substances to spices, compromising their purity and safety. Common adulterants include artificial colors, toxic chemicals, and non-food substances, which pose significant health risks such as toxicity, allergic reactions, and nutritional deficiencies. The economic impact is equally concerning, as adulteration erodes consumer trust, damages India's international reputation, and causes financial losses for genuine producers. Despite regulatory frameworks like the Food Safety and Standards Authority of India (FSSAI) and the Prevention of Food Adulteration Act, enforcement challenges persist. Combating this issue requires stricter regulatory enforcement, consumer education, technological innovations, and support for farmers. Addressing spice adulteration is essential to safeguarding public health, maintaining economic stability, and preserving India's rich culinary heritage.

Keywords: Adulteration, Indian spices, quality, health risks

International journal of adulteration, 2024; 8: e4ijad3043

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DOI: https://doi.org/10.54905/disssi.v8i9.e4ijad3043

Published: 03 July 2024